There are plenty of traditional french meat recipes in France.
Traditional favourites can date back years like 'Confit de canard' preserved duck, from Aquitaine, created when preserving meat was more commonplace than freezing.
Also 'Pot au feu', beef stew, which is famous all over France as a good old fashioned 'peasant' stew.
For poultry try to buy free range as you can really taste the difference, even better, keep your own if you have the space.
To give you an example of how the french have mastered the art of using all of an animal to make their french meat recipes. Let's take a duck!
Ducks are usually reared for the production of
and are a favourite meat in the south-west of France.
* the fat is used as a preservative or to cook with
* the neck bone, carcass and wings make good stock
* the breasts can be sautéed, grilled or poached
* the legs can be grilled, braised or preserved
* the liver can go into flans, stuffings or salads
* the hearts can be sautéed
* the gizzards can be preserved
They are a truly economical and tasty bird.
If you get the chance to eat in a Ferme Auberge take a good look at the menu or ask for the workers menu and you will taste the best traditional meals in France.
Alternatively, if you have a hankering for a
Traditional Beef Roast
take a look at this recipe I found on a very interesting site from
'all-about-meat.com' It gives you lots of tips on the best cuts, from an experienced butcher.
A French friend gave me this simple recipe, which to me is probably more traditional, as it has simple inexpensive ingredients and is both cooked and eaten over several days
Confit de Canard
'Preserved Duck' is a traditional recipe from the Aquitaine region of
France. One example of how to preserve meat, with very tasty results!
Chicken in Wine 'Fricassee de Poulet' is a traditional french recipe. A simple dish from the Lorraine region of France.
Cassoulet 'Cassoulet' is a traditional french recipe. There are many variations of this dish, this one is regional to Languedoc.
French Beef Stew 'Pot au Feu' is a classic, traditional recipe. Eaten all over France, a truly honest dish from the heart of french culture.
Coq au Vin 'cockerel in red wine' is another traditional french recipe well known all over France. A famous dish, with it's roots in french history.
Braised Venison 'Civet de Cerf' is a traditional french recipe, given to me from a french hunter friend. If you are into hunting, France is the place to come.
Garbure is a thick meat, bean and vegetable soup. It is a Famous Traditional French Recipe from the South-West of France.
Friand Foie Gras is a french meat and foie gras pasty. Friands are usually bought in Boulangerie's alongside the pizzas and sandwiches. They make a tasty light snack, but beware of the calories.
Caviar and Steak Tartare is something special indeed, it comes from an upscale french restaurant right next to Central Park.
Port Side Chicken Ingredients * 1 kg. boneless chicken diced in medium sized cubes DRESSING: * worcestershire sauce * Port Wine or any other semi dry wine would …
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This is a traditional alpine recipe, especially delicious in the lodge after a day of skiing or snowshoeing.